油橄榄果汁酿造食醋的工艺研究
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摘要
文章探讨了以生产橄榄油过程中产生的副产物油橄榄果汁为原料酿造食醋的液态发酵工艺及其参数优化。结果表明:红曲添加量与油橄榄果汁的苦味降低呈正相关。当油橄榄果汁浓度为80%、初始酒精度为6%、醋酸菌接种量为4%时,在31℃、摇床转速170 r/min条件下发酵11 d可得总酸为5.12 g/dL的油橄榄风味食醋。该食醋不仅达到了国标要求,而且比普通白醋含有更多的抗氧化成分。
This paper discusses the liquid fermentation process of vinegar brewed with olive juice which is the by-product of producing olive oil as the material and optimization of the parameters. The results show that the additive amount of Monascus is positively correlated with the reduction of the bitterness of olive juice. When the concentration of olive juice is 80%, the initial alcohol content is 6%, and the inoculation amount of acetic acid bacteria is 4%, the olive-flavored vinegar with the total acid of 5.12 g/dL can be obtained under the conditions of fermentation temperature 31 ℃, shaking speed 170 r/min and fermentation time 11 days. The vinegar not only meets the national standard requirements, but also contains more antioxidant components than the ordinary white vinegar.
This paper discusses the liquid fermentation process of vinegar brewed with olive juice which is the by-product of producing olive oil as the material and optimization of the parameters. The results show that the additive amount of Monascus is positively correlated with the reduction of the bitterness of olive juice. When the concentration of olive juice is 80%, the initial alcohol content is 6%, and the inoculation amount of acetic acid bacteria is 4%, the olive-flavored vinegar with the total acid of 5.12 g/dL can be obtained under the conditions of fermentation temperature 31 ℃, shaking speed 170 r/min and fermentation time 11 days. The vinegar not only meets the national standard requirements, but also contains more antioxidant components than the ordinary white vinegar.
引文
[1]刘娜,白万明,韩锐,等.橄榄油加工废弃物中的活性成分及其综合利用技术研究进展[J].中国油脂,2016,41(5):84-88.
[2]郝婷,崔建玲,赵桂琴,等.橄榄苦苷提取分离和药理活性的研究进展[J].承德医学院学报,2010,27(1):69-72.
[3]张安,常聪,孟霞,等.红曲固态发酵Monacolin K工艺条件的优化[J].中国调味品,2017,42(12):38-43.
[4]李辰,郑媛媛,黄新异,等.UV-Vis光谱差减法测定油橄榄叶中橄榄苦苷含量初探[J].分析测试学报,2011(3):242-247.
[5]GB/T 12456-2008,食品中总酸的测定[S].
[6]GB 5009.237-2016,食品pH值的测定[S].
[7]GB 5009.7-2016,食品中还原糖的测定[S].
[8]GB 5009.235-2016,食品中氨基酸态氮的测定[S].
[9]高彩霞,王成章,陈文英,等.油橄榄叶中多酚和黄酮的含量分析[J].生物质化学工程,2006,40(4):4-6.
[10]梁曹雯,郑志兵.食醋对DPPH自由基及超氧化物清除效果的对比研究[J].食品安全导刊,2016(20):76-77.
[2]郝婷,崔建玲,赵桂琴,等.橄榄苦苷提取分离和药理活性的研究进展[J].承德医学院学报,2010,27(1):69-72.
[3]张安,常聪,孟霞,等.红曲固态发酵Monacolin K工艺条件的优化[J].中国调味品,2017,42(12):38-43.
[4]李辰,郑媛媛,黄新异,等.UV-Vis光谱差减法测定油橄榄叶中橄榄苦苷含量初探[J].分析测试学报,2011(3):242-247.
[5]GB/T 12456-2008,食品中总酸的测定[S].
[6]GB 5009.237-2016,食品pH值的测定[S].
[7]GB 5009.7-2016,食品中还原糖的测定[S].
[8]GB 5009.235-2016,食品中氨基酸态氮的测定[S].
[9]高彩霞,王成章,陈文英,等.油橄榄叶中多酚和黄酮的含量分析[J].生物质化学工程,2006,40(4):4-6.
[10]梁曹雯,郑志兵.食醋对DPPH自由基及超氧化物清除效果的对比研究[J].食品安全导刊,2016(20):76-77.